Effect of flaxseed and wheat flour blends on dough rheology and bread quality

2007 ◽  
Vol 87 (6) ◽  
pp. 1172-1175 ◽  
Author(s):  
A Faik Koca ◽  
Munir Anil
Keyword(s):  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheology ◽  
Flour Blends

scholarly journals Bread quality and dough rheology of enzyme-supplemented wheat flour

2006 ◽  
Vol 224 (5) ◽  
pp. 525-534 ◽  
Author(s):  
Pedro A. Caballero ◽  
Manuel Gómez ◽  
Cristina M. Rosell
Keyword(s):  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheology

scholarly journals IMPROVEMENT OF DOUGH RHEOLOGY AND BREAD QUALITY BY ENZYMES COMBINATION

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Iuliana Banu ◽  
Georgeta Stoenescu ◽  
Violeta Ionescu
Keyword(s):  
Aspergillus Niger ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheology ◽  
Falling Number ◽  
White Flour ◽  
Witness Sample

In present, most mills from our country obtain brown wheat flour in intermediate extraction, besides white flour, and its quality is mostly inadequate and unconstant. Our paper's purpose was the optimization of the brown wheat flour's quality with the help o enzymes, using some of its beneficial properties. The sinergic effect of Aspergillus niger laccase and phytase, and cereal ?-amylase (Belpan) on the rheological properties of wheat flour were examined with the Mixolab test. The bread obtained from wheat flour with laccase and ?-amylase displayed an increased volume, without the problem of soaking during processing, compared with the bread obtained from the witness sample. An indirect correlation between falling number values and Belpan doses was obtained.

Dough rheology and bread quality of wheat–chickpea flour blends

2012 ◽  
Vol 36 (1) ◽  
pp. 196-202 ◽  
Author(s):  
Idriss Mohammed ◽  
Abdelrahman R. Ahmed ◽  
B. Senge
Keyword(s):  
Bread Quality ◽  
Dough Rheology ◽  
Chickpea Flour ◽  
Flour Blends

Effect of waxy flour blends on dough rheology and bread quality

2014 ◽  
Vol 50 (4) ◽  
pp. 926-933 ◽  
Author(s):  
Laura H. Blake ◽  
Colin F. Jenner ◽  
Andrew R. Barber ◽  
Robert A. Gibson ◽  
Brian K. O'Neill ◽  
...  
Keyword(s):  
Bread Quality ◽  
Dough Rheology ◽  
Flour Blends

Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends

2017 ◽  
Vol 13 (3) ◽  
Author(s):  
Pinki Saini ◽  
Neelam Yadav ◽  
Devinder Kaur ◽  
V. K. Gupta ◽  
Bandana Kaundal ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Potato Flour ◽  
Flour Blends ◽  
Biscuit Making

Quality of wheat breads enriched with flour from germinated amaranth seeds

2021 ◽  
pp. 108201322110165
Author(s):  
Luciano M Guardianelli ◽  
María V Salinas ◽  
María C Puppo
Keyword(s):  
Relaxation Time ◽  
Elastic Modulus ◽  
Wheat Flour ◽  
Specific Volume ◽  
Bread Quality ◽  
Maximum Volume ◽  
High Area ◽  
Amaranth Flour ◽  
Fermentation Parameters

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

scholarly journals Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

2020 ◽  
Vol 30 (1) ◽  
pp. 138-150
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Jana Štefániková ◽  
Michal Miškeje ◽  
Marián Tokár ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Grape Seeds ◽  
Rheological Analysis ◽  
First Time ◽  
Positive Effect ◽  
Bread Properties ◽  
Electronic Eye ◽  
Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

scholarly journals Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

2017 ◽  
Vol 54 (6) ◽  
pp. 1597-1607 ◽  
Author(s):  
Xingli Liu ◽  
Taihua Mu ◽  
Karim Diego Yamul ◽  
Hongnan Sun ◽  
Miao Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheological Properties

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

2007 ◽  
Vol 79 (3) ◽  
pp. 1033-1047 ◽  
Author(s):  
A. Lazaridou ◽  
D. Duta ◽  
M. Papageorgiou ◽  
N. Belc ◽  
C.G. Biliaderis
Keyword(s):  
Quality Parameters ◽  
Bread Quality ◽  
Dough Rheology ◽  
Gluten Free

What Has Low-Intensity Ultrasound Informed Us about Wheat Flour Dough Rheology?

2013 ◽  
Vol 58 (2) ◽  
pp. 61-65 ◽  
Author(s):  
M. G. Scanlon
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Flour Dough ◽  
Low Intensity ◽  
Wheat Flour Dough ◽  
Low Intensity Ultrasound
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